Mapo Tofu
Mapo Tofu is a bold and fiery classic from Sichuan cuisine, combining silky cubes of tofu with savory ground pork in a rich, umami-packed sauce. This quick and flavorful dish gets its signature kick from doubanjiang (fermented broad bean paste) and chili bean paste, while a sprinkle of tongue-tingling Sichuan peppercorns brings an unmistakable heat. Infused with the fragrance of garlic, ginger, and spring onions, the sauce thickened with a cornstarch slurry perfectly coats every bite. Ready in just 40 minutes, this spicy, aromatic delight is best served piping hot over a bed of steamed rice for an authentically comforting mealtime experience. Perfect for fans of bold flavors and spicy Sichuan recipes, Mapo Tofu is an irresistible combination of heat and heartiness!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 200 grams ground pork
- 2 tablespoons vegetable oil
- 1 teaspoon Sichuan peppercorns
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons doubanjiang (fermented broad bean paste)
- 1 tablespoon chili bean paste
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 250 milliliters chicken or vegetable stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 spring onions, chopped
- 0.5 teaspoon salt
Instructions
Press the tofu gently to remove excess water and cut it into 1-inch cubes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the Sichuan peppercorns and fry until fragrant, about 1 minute. Remove the peppercorns from the oil and set aside.
Add the minced garlic and ginger to the infused oil and stir-fry for about 30 seconds until fragrant.
Add the ground pork to the skillet and stir-fry until it’s browned and cooked through, breaking it apart with a spatula.
Stir in the doubanjiang and chili bean paste, and fry for 1-2 minutes until the oil is reddish in color.
Add the light and dark soy sauces and chicken or vegetable stock. Stir to combine and bring the mixture to a simmer.
Gently add the tofu cubes to the skillet, ensuring they’re covered by the sauce. Let the mixture simmer gently for about 5-7 minutes.
Give the cornstarch slurry a quick stir, then pour it into the skillet while stirring the sauce, allowing it to thicken, about 1-2 minutes.
Season the dish with salt according to taste and sprinkle the reserved Sichuan peppercorns and chopped spring onions over the top.
Serve the Mapo Tofu hot, garnished with extra spring onions if desired, alongside steamed rice.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
